Smoky Hickory Barbecue Pork Stew
With the BBQ sauce, fire-roasted tomatoes, smoked paprika and a pinch or Hickory liquid smoke, it's one or the most unique and delicious stews you'll ever enjoy. Recipe from Tom Venuto's Burn the Fat, Feed the Muscle Blog (www.BurnTheFatBlog.com)
Prep Time30 minutes mins
Cook Time8 hours hrs
Course: dinner, Main Course
Cuisine: American
Keyword: hickory, pork, stew
Servings: 8
Calories: 391kcal
- 1360 g boneless center cut pork loin (roast) (48oz)
- 2 tsp extra virgin olive oil
- 160 g onion, diced (5.6oz/1 cup)
- 411 g diced tomato, fire roasted (14.5oz can)
- 432 g corn, reduced sodium (15.25oz can)
- 425 g pinto beans (15oz can)
- 127 g green chilis (or poblanos) (4.5oz can)
- 709 ml chicken broth (or beef broth) (3 cups)
- 240 g sugar free hickory BBQ sauce (recommended: G Hughes) (1 cup)
- 2 Tbsp apple cider vinegar
- 2 tsp hickory liquid smoke (optional)
- 1 tsp smoked paprika (or to taste)
- 1 tsp salt
- 1 tsp black pepper
Cut fat off with sharp scissors or knife.
Heat oil in large (12") skillet. Cast iron works well.
Season both sides of loin with paprika, salt, pepper
Sear the first side of the pork loin for about 3 to 4 minutes. Flip and sear the other side for another 3 to 4 minutes. Sear edges about 1 to 2 minutes.
Cut loin into 4 pieces. Add to slow cooker set to low
Chop the onion and add to slow cooker
Add green chilis, beans, diced tomatoes, and corn.
Add beef broth (or chicken broth) and BBQ sauce. Add apple cider vinegar and liquid smoke (optional)
Stir. Slow cook 8 hours (up to 8.5 to 9 hours) on low
After 7.5 hours, transfer pork to cutting board. Shred or break into pieces
Add shredded pork back to slow cooker and stir
Taste test and add more salt, paprika, black pepper and any other seasoning desired
Calories: 391kcal | Carbohydrates: 23.2g | Protein: 42.2g | Fat: 10.6g